–6 chicken tenderloins or breast strips
–basil (1 teaspoon, divided, bottled)
–parsley (fresh, 1 handful, chopped)
–nutmeg (bottled, divided, one-quarter teaspoon)
–purple onion (one-half, medium, sliced)
–shredded Parmesan (one-quarter cup, packaged)
–breadcrumbs (one-quarter cup, boxed, plain)
–milk (one-eighth cup, dairy or almond, not soy)
–white wine (one-eighth cup)
–salt and pepper
1 – Place the sliced purple onion in a covered baking dish. Add the milk and white wine. Season with salt, pepper, and half the basil and nutmeg. Finish with a few drops of olive oil. Microwave on high for 3 minutes.
2 – Nestle the chicken in the sauce. Season with basil, salt, pepper, and nutmeg. Sprinkle breadcrumbs and Parmesan, in this order, atop the chicken. Drop chopped parsley over. Finish with a few drops of olive oil.
3 – Microwave the chicken for 7 minutes. When finished, check a center piece for doneness. If not cooked, replace in the microwave for 1 minute more.
4 – Serve the chicken hot.
–chicken adapted from Edward Giobbi’s Italian Family Cooking.